Description
This Chicken Quinoa Bowl is a nutritious and flavorful Mediterranean-inspired meal perfect for a healthy lunch or dinner. It features fluffy quinoa cooked in broth, tender spiced chicken breast, fresh vegetables, creamy avocado, and tangy feta cheese, all drizzled with a zesty lemon-Dijon dressing. Quick to prepare and ideal for meal prep, this bowl offers a high-protein, gluten-free option packed with vibrant colors and balanced flavors.
Ingredients
Scale
Quinoa Base
- 1 cup quinoa, rinsed
- 2 cups water or chicken broth
Chicken
- 1 pound boneless, skinless chicken breast
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- Salt and black pepper to taste
Vegetables & Toppings
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 cup shredded carrots
- 1/2 avocado, sliced
- 1/4 cup crumbled feta cheese
- 2 tablespoons chopped fresh parsley or cilantro
Dressing
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon honey
- Salt and pepper to taste
Instructions
- Cook the quinoa: In a medium saucepan, combine the rinsed quinoa and water or chicken broth. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is fluffy and liquid has been absorbed. Remove from heat and let it sit covered for an additional 5 minutes. Fluff the quinoa with a fork and set aside.
- Prepare the chicken: While the quinoa cooks, season the chicken breasts with paprika, garlic powder, cumin, salt, and black pepper. Heat olive oil in a skillet over medium heat. Cook the chicken for 5 to 6 minutes on each side or until golden brown and cooked through. Remove from skillet and let rest for a few minutes before slicing into strips.
- Make the dressing: In a small bowl or jar, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper until well combined to create a tangy and balanced dressing.
- Assemble the bowls: Divide the cooked quinoa into serving bowls. Top each with sliced chicken, cherry tomatoes, diced cucumber, shredded carrots, avocado slices, and crumbled feta. Drizzle the dressing over the bowls and garnish with chopped fresh parsley or cilantro.
Notes
- Great for meal prep—store quinoa, chicken, and vegetables separately and assemble just before serving.
- You can swap feta cheese with goat cheese for a different flavor.
- For a warm variation, use grilled vegetables instead of fresh ones.
